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(12 servings)

  • 4 packages chocolate cookies
  • 3 packages cream cheese, Philadelphia type (26.5 oz approx.)
  • 1.3 lb condensed milk caramel (dulce de leche)
  • 1 natural yogurt (5.3 oz)
  • 1/2 cup warm milk


  • 1/2 cup dark chocolate, finely chopped
  • Physalis


In a bowl, beat the cream cheese, dulce de leche and yogurt until obtaining a smooth and soft paste.

Place the cookies in a square mold about 11.8”x11.8” on a single layer, one next to the other, if there are spaces left in between, fill with pieces of cookies until covering the surface completely. Brush with milk to moisten.

Over the cookie layer, pour a layer of cream cheese/dulce de leche mixture, then another layer of cookies, brush with milk and so on until you finish with the cream cheese/dulce de leche mixture.

Cover the mold with plastic wrap and refrigerate overnight or at least 6 to 8 hours.

Melt the finely chopped chocolate in a bain-marie and pour over a rough and smooth marble-type surface. Spread in one layer and allow to cool. Once cool, make curls with a spatula and add the physalis decoration on top of the cake. Unmold the cake in a serving dish and decorate. You can also sprinkle some sweet cocoa powder on top.


Recipe by: @martitaserani